Topic Editors

Dr. Aleksandra Szydłowska
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland
Prof. Dr. Joanna Stadnik
Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
Dr. Sylwia Ścieszka
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wólczańska 171/173, 90-924 Łódź, Poland
Dr. Rubén Domínguez
Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, rúa Galicia No. 4, San Cibrao das Viñas, 32900 Ourense, Spain

New Concepts in Functional Food Product Development

Abstract submission deadline
30 July 2023
Manuscript submission deadline
30 September 2023
Viewed by
1567

Topic Information

Dear Colleagues,

Significant changes in relation to an increased "nutritional awareness" of the consumer have recently been observed. The role of food producers is no longer limited to providing consumers with a wide range of products, but their composition is also not without significance. There is an increase in interest in so-called "functional food", which, in addition to traditional nutrients, also provides ingredients with specific properties that benefit human health. The obtainment of good and reproducible quality of a product, its safety, its functional composition, consumer acceptance, and the results of clinical trials of using these products showing the benefits to human beings are important factors in functional food product development. Therefore, we would like to invite authors to submit original research articles or review articles, describing various aspects of novel functional food development.

Dr. Aleksandra Szydłowska
Prof. Dr. Joanna Stadnik
Dr. Sylwia Ścieszka
Dr. Rubén Domínguez
Topic Editors

Keywords

  • functional food product design
  • novel technologies and tools for functional food manufacture
  • Functional ingredients; chemical composition
  • antioxidant activity
  • sensory evaluation
  • quality changes of functional food during storage
  • healthy food

Participating Journals

Journal Name Impact Factor CiteScore Launched Year First Decision (median) APC
Agriculture
agriculture
3.408 3.1 2011 18.6 Days 2000 CHF Submit
Applied Sciences
applsci
2.838 3.7 2011 14.9 Days 2300 CHF Submit
Fermentation
fermentation
5.123 5.3 2015 13.4 Days 2000 CHF Submit
Foods
foods
5.561 4.1 2012 15.8 Days 2400 CHF Submit
Molecules
molecules
4.927 5.9 1996 13.4 Days 2300 CHF Submit

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Published Papers (1 paper)

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Article
Effects of Extraction Solvents on the Total Phenolic Content, Total Flavonoid Content, and Antioxidant Activity in the Aerial Part of Root Vegetables
Agriculture 2022, 12(11), 1820; https://doi.org/10.3390/agriculture12111820 - 31 Oct 2022
Viewed by 622
Abstract
The present study aimed to investigate the total phenolics, total flavonoids, and antioxidant activity in terms of the DPPH scavenging, reducing power, and H2O2 scavenging of the aerial parts of onion, white radish, red radish, carrot, and beet as affected [...] Read more.
The present study aimed to investigate the total phenolics, total flavonoids, and antioxidant activity in terms of the DPPH scavenging, reducing power, and H2O2 scavenging of the aerial parts of onion, white radish, red radish, carrot, and beet as affected by different extraction solvents. Generally, the aerial part of these vegetables has high antioxidant properties. Samples were extracted with methanol (100 and 70%), ethanol (100 and 70%), and water. Total phenolic content was highest when the samples were extracted using 100% methanol, while extraction with 100% ethanol yielded the highest total flavonoids. The highest DPPH activity and H2O2 scavenging values were obtained by extraction of the aerial plant parts with 70% ethanol, and the 70% methanol extract had the highest reducing power. Partial least regression (PLS) was performed to validate the optimum solvent for extraction of the antioxidants and their activity in each plant. The PLS indicated that there was a variation in the validation of the different extracts for each plant. The high antioxidant capacity of root vegetables, which is natural, indicates that they may have health and dietetic advantages for consumers. Full article
(This article belongs to the Topic New Concepts in Functional Food Product Development)
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